Eggs soubise
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Eggs, lightly poached | |
| 300 | millilitres | Soubise sauce (see below) |
| Triangles of fried bread | ||
| 50 | grams | Rice; washed |
| 450 | millilitres | Vegetable stock |
| 175 | grams | Onions; sliced finely |
| 25 | grams | Butter or margarine |
| Cream or yogurt to finish (optional) | ||
| Salt and pepper | ||
Directions
SOUBISE SAUCE
This recipe for soubise sauce comes from a French chef who bases it on a classic method. The addition of rice to the sauce gives it bulk and a satisfying baseline, perfect for lightly poached eggs. Served with triangles of fried bread this dish makes an excellent supper.
To make the soubise sauce, start by cooking the rice for 5 minutes in salted boiling water. Drain. Heat the stock to boiling-point, and put in the onions and the rice. Simmer for 30 minutes until well reduced, stirring from time to time. Add the butter or margarine, pur‚e in the blender, reheat, then thin out with a little cream or yogurt. Check the seasoning and serve hot.
Place each poached egg in a warm ramekin dish and spoon some soubise sauce over them. Surround with crisp, golden triangles of fried bread and serve immediately.
Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias